Category Archives: Guest

SportNet LA’s Alanna Rizzo’s Stuffed Peppers

rizzo_7262425_ver1.0_640_480You watched her on the MLB Network and now you can catch her talking everything Los Angeles Dodgers on SportsNet LA. But did you know the beautiful and talented Alanna Rizzo can cook? Oh yeah… talk about the perfect girl, right? Ahem.

Although baseball season has begun, Allana was kind enough to send over one of her favorite recipes – Stuffed Peppers. Actually, she sent two, but we’ll post the other one tomorrow since we can’t get enough of Alanna Rizzo… whether it’s food or baseball.

Ingredients:

1 lb. Ground Beef or Turkey
4 Green Peppers cleaned, hollowed
1 lb. Cheddar cheese
1 Onion diced
4 Garlic Cloves chopped
2 T Olive Oil
1 –  8 oz. Can Tomato Paste
1 Jar Tomato Sauce for serving
Salt and Pepper

In a skillet, brown the ground beef or turkey with the onion and garlic. Once the meat has browned, drain the fat. One the fat is removed, stir in one can of tomato paste and simmer until the meat is completely coated. Season with salt and pepper.

Prepare your peppers: Rinse under cold water to remove any dirt and dry with a paper towel. Cut the top of the pepper and discard. Remove any seeds from the inside and season the cavity with salt and pepper.

Stuff the peppers with the meat mixture about 3/4 of the way to the top and  with cheddar cheese. Cover the cheesy peppers with your favorite jarred tomato sauce or Jen Royle’s homemade marinara sauce (recipe) .

Place the stuffed peppers in an oven-safe dish and fill with about 1 inch of water to avoid burning. Bake in a 350 degree oven for about 45 minutes or simmer on a burner for 1 hour.

Alanna suggests serving with rice, a mixed green salad or fried plantains (recipe).

Thank you, Alanna! We can’t wait to make these at home!!

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Not only has Jen Royle been cooking in her spare time for most of her life while working as a professional sports reporter, but many of your favorite, successful and brilliant women of sports and entertainment have as well. And of course, we are here to expose them and their culinary talents!

We are please to have some amazing women who we all know and love guest blog their favorite recipe here on Dare To Taste in a new weekly column.

We have lined up Boston’s sweetheart and former Red Sox sideline reporter and current NFL sideline gal for “The NFL on CBS,” Jenny Dell.  Two Red Sox’ sideline reporters before her, Tina Cervasio, now the team reporter for the New York Knicks on the MSG Network. The amazingly talented, alway generous and beautiful Catherine Varitek, wife of Red Sox legend Jason Varitek, who has her own successful food blog, Thyme With Catherine. ESPN’s wonder woman Jaymee Sire, who also runs her own amazing food blog E is for Eat. Fox 25 Boston’s one and only, the brilliant Sorboni Banerjee. MLB Network’s lovely studio host Lauren Shehadi. Los Angeles Dodgers reporter and studio host, the awesome Alanna Rizzo. Boston’s Channel 7 Anchor and sweetheart of the city (little) Janet Wu. And NECN’s spunky meteorologist, the fantastic Nelly Cerrano.  And we are adding to this list every day!

Stay tuned for the first celebrity blog this week! We can’t wait to see what these talented ladies have in store for us… and our kitchens!

FOX 25 Boston’s Sorboni Banerjee’s Butternut Squash Lasagna

4221861_GShe brings you the news on FOX 25 Boston, and now TV wonder woman Sorboni Banerjee brings us her favorite and most popular family recipe, butternut squash lasagna.

Boston’s sweetheart newscaster is more than just a pretty face and smart reporter… she loves spending time in the kitchen like most of the amazing women we’ll be profiling in the guest blog section. Last week, we highlighted NECN’s Meteorologist Nelly Cerrano’s Tortilla Soup, which was a big hit amongst our foodie readers, and we have no doubt Sorboni’s will do just as well.

Ingredients:

1 Package Lasagna Noodles
1 Large Butternut Squash
10 oz. Package Spinach
3 Large Shallots chopped
1/2 C Gorgonzola Cheese crumbled
1 lb. Fresh Mozzarella Cheese shredded
3 C Milk
4T Unsalted Butter
4T Flour all purpose
8 oz. Ricotta Cheese
1/3 C Parmesan Cheese grated
1/3 C Romano Cheese grated
1t Nutmeg grated
2T Fresh Sage chopped
1/4 C Fresh Parsley chopped
1/4 C Fresh Basil chopped
2T Balsamic Vinegar
2T Olive Oil
Salt and Pepper

Butternut squashFirst, cut the squash in half the long way, scrape out the seeds and fibers and discard. Peel each squash half removing and discarding the tough skin. Cut the squash into thin slices. Place the slices on a baking sheet, drizzle with olive oil, balsamic vinegar and season with salt and pepper. Top with the fresh sage leaves. Bake in a 400-degree oven for about 20 minutes until tender and golden brown. Set aside.

Bechamel Sauce: For those of you who don’t know what a béchamel sauce is, it’s one of the five mother sauces in the culinary world and is the base for many dishes including lasagna, macaroni and cheese and fondu, to name a few.

A-Simple-Bechamel-Sauce-White-Sauce-02
Bechamel Sauce… One of the five mother sauces. (butter, flour, milk, nutmeg)

 

In a sauce pot, melt the butter. Add the chopped shallot and sauté until softened…about 3 minutes. Sprinkle in the flour and stir. Stir with a whisk or wooden spoon until the flour has cooked out and turned lightly brown. Add about a teaspoon each of the fresh parsley and sage. Slowly mix in the milk and stir vigorously. Bring this to a boil. Add the nutmeg and basil, and season with salt and pepper.

Note: Bechamel sauce will not reach it’s full thickness until it’s come to a boil… so make sure you see bubbles!

noodlesBring a large pot of water to a boil and cook the lasagna noodles until soft.

Spinach: Lightly steam the spinach, cool, drain and chop.

Note: To drain the spinach, put the leaves between two pieces of paper towel and squeeze as if you were ringing out a towel. This is the best way to remove the moisture from the spinach which consists of mostly water. This is an important step to avoid having runny and watery lasagna. 

In a small bowl, combine the drained and chopped steamed spinach with about 1/2 Cup of the béchamel sauce. Add the Gorgonzola cheese and set aside.

Lasagna: Coat a regular size baking dish (9 1/2 x 13) with olive oil. Top the bottom of the pan with béchamel sauce. Sprinkle both the Parmesan and Romano cheese over the top. Next, add a layer of lasagna noodles followed by the squash slices. Sprinkle with Mozzarella cheese. Ladle another scoop of the béchamel sauce and again sprinkle with the Parmesan and Romano cheeses. Next… a layer of noodles followed by a layer of spinach.

BÉCHAMEL – PARMESAN/ROMANO – NOODLES – SQUASH – MOZZARELLA – BÉCHAMEL – PARMESAN/ROMANO – NOODLES – SPINACH.

Repeat the process until about 1/4 inch is left of the pan. Top the last layer with dollops of Ricotta cheese and sprinkle the entire top with any leftover Parmesan, Romano, Mozzarella and fresh herbs. Cover with foil and bake in a 350-degree oven for about 30 minutes. Remove the foil after a half hour and bake uncovered until the top is golden brown and bubbly!

squash-and-broccoli-rabe-lasagna
Thank you Sorbani for this amazing recipe! We can’t wait to test it out.  Next week’s guest blog comes from MLB Network’s Lauren Shehadi… and finally, we have a dessert!

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Not only has Jen Royle been cooking in her spare time for most of her life while working as a professional sports reporter, but many of your favorite, successful and brilliant women of sports and entertainment have as well. And of course, we are here to expose them and their culinary talents!

We are please to have some amazing women who we all know and love guest blog their favorite recipe here on Dare To Taste in a new weekly column.

We have lined up Boston’s sweetheart and former Red Sox sideline reporter and current NFL sideline gal for “The NFL on CBS,” Jenny Dell.  Two Red Sox’ sideline reporters before her, Tina Cervasio, now the team reporter for the New York Knicks on the MSG Network. The amazingly talented, alway generous and beautiful Catherine Varitek, wife of Red Sox legend Jason Varitek, who has her own successful food blog, Thyme With Catherine. ESPN’s wonder woman Jaymee Sire, who also runs her own amazing food blog E is for Eat. Fox 25 Boston’s one and only, the brilliant Sorboni Banerjee. MLB Network’s lovely studio host Lauren Shehadi. Los Angeles Dodgers reporter and studio host, the awesome Alanna Rizzo. Boston’s Channel 7 Anchor and sweetheart of the city (little) Janet Wu. And NECN’s spunky meteorologist, the fantastic Nelly Cerrano.  And we are adding to this list every day!

Stay tuned for the first celebrity blog this week! We can’t wait to see what these talented ladies have in store for us… and our kitchens!

Meteorologist Nelly Carreno’s Tortilla Soup… Will Blow You Away

unnamedShe’s not just a fantastic meteorologist and she’s obviously not just a pretty face. In our new guest blogger page here on “Dare To Taste,” we will feature the culinary skills of some of the most talented and successful women in sports and entertainment. Stepping up to be the first daring wonder woman is Boston’s favorite weather girl, Nelly Carreno, who has offered up her famous, and apparently secret, Tortilla Soup recipe. Yes, Nelly has never revealed this recipe… until now…. So I highly suggest you copy it down and make it as soon as possible. I know I am.

Ingredients:

4 T Olive Oil enough to coat bottom of pan
1 Onion chopped
4 Garlic Cloves chopped
2 Ancho Chillies chopped, seeded
2 Serrano Chillies chopped, seeded
1T Adobo Seasoning
2t Chili Powder
8 C Chicken Stock
2 lb. Boneless Chicken diced
1 Can Tomatoes fire roasted preferred
1 Can Corn
3 Potatoes diced
1/4 C Fresh Cilantro chopped
1 Lime juiced
Salt and Pepper

Toppings:

Avocado sliced
Mozzarella or Cheddar Cheese shredded
Tortilla Chips crumbled

unnamed
Jen Royle and Nelly Carreno

Saute the onions and garlic in a lare pot and cook until the onions are translucent…. about 3 minutes. Season with salt and pepper. Once the onions are clear, add the Adobo seasoning, chili powder and both chillies, Ancho and Serrano.

Note: If you want the soup SPICY, leave some of the seeds in. The seeds carry the bulk heat so use caution when adding. Remember, you can always add, you can’t take away. 

Add the chicken stock to the seasoned onions and garlic and bring to a simmer. Season the diced chicken with salt and pepper before adding to the pot. Once the chicken is seasoned, drop in. Simmer for about five minutes allowing the chicken absorb the seasoning from both the stock and the chillies.

unnamed-2Next, add the tomatoes and corn. Nelly suggests using fire-roasted tomatoes, but if you can’t find them, head out to the yard and roast some. JUST KIDDING. Just use a regular can of diced tomatoes. Lastly, add the potatoes and fresh cilantro.

Note: You always want to add potatoes last, especially to a soup or stew. Potatoes, when cooked for a long period of time in any liquid, tend to fall apart. The last thing you want are floating particles of potatoes in your soup or chowder. So add them last so they stay together.

Unlike other soups, the topping are very important in Tortilla Soup. Why? Well the soup is obviously spicy, smooth, and hot. So you want to add things that counter those flavors and textures. The avocado is and cilantro will be cooling factors and will also add a great cool, freshness to the soup. And the tortillas will add crunch, a texture that is almost always necessary in cooking. And the cheese… Well, who doesn’t like cheese?

avocado-grilled-cheese-2 harvested-cilantro
Let the soup simmer for at least another 10 minutes. Before serving, top with the toppings of your choice; avocado, cheese, cilantro and Tortilla chips. Add the chips on top of everything else to avoid getting soggy.

Thank you, Nelly for sharing this AMAZING recipe with us. We have no doubt it will be a hit.

___________________________________

Not only has Jen Royle been cooking in her spare time for most of her life while working as a professional sports reporter, but many of your favorite, successful and brilliant women of sports and entertainment have as well. And of course, we are here to expose them and their culinary talents!

We are please to have some amazing women who we all know and love guest blog their favorite recipe here on Dare To Taste in a new weekly column.

We have lined up Boston’s sweetheart and former Red Sox sideline reporter and current NFL sideline gal for “The NFL on CBS,” Jenny Dell.  Two Red Sox’ sideline reporters before her, Tina Cervasio, now the team reporter for the New York Knicks on the MSG Network. The amazingly talented, alway generous and beautiful Catherine Varitek, wife of Red Sox legend Jason Varitek, who has her own successful food blog, Thyme With Catherine. ESPN’s wonder woman Jaymee Sire, who also runs her own amazing food blog E is for Eat. Fox 25 Boston’s one and only, the brilliant Sorboni Banerjee. MLB Network’s lovely studio host Lauren Shehadi. Los Angeles Dodgers reporter and studio host, the awesome Alanna Rizzo. Boston’s Channel 7 Anchor and sweetheart of the city (little) Janet Wu. And NECN’s spunky meteorologist, the fantastic Nelly Cerrano.  And we are adding to this list every day!

Stay tuned for the first celebrity blog this week! We can’t wait to see what these talented ladies have in store for us… and our kitchens!